Zuni Chicken - really dry breast meat?

I am in love with the Zuni chicken but primarily the juicy dark meat. I actually eat a lot of chicken breasts but the chicken breast on this bird seems to always come out really dry and not very enticing. Everything else is spot on - crispy, amazing skin and juicy leg/thigh. So, the dry brine seems to be doing it's job but it's not helping the tenderness of the breat at all it seems. Should I lower the temperature or is this just a result of the high heat method?

Perhaps, I've been following the 30 minutes, 10 minutes, 5 minutes method. My chickens are actually within the range so perhaps that's the issue as it seems these sized birds are hard to find. For example, I am planning a 2.5 lber which I think might actually be done in 35 minutes

That's a pretty small bird. I would pull it out sooner, maybe at 25 minutes? Your oven may also run a bit hot, have you calibrated it lately? I know my top oven does not anymore, since it doesn't close properly since a hinge bent in the door (2nd time, don't want to spend the $$ so I might just get new ovens), so sometimes my stuff takes longer than it should. And sometimes I will turn the convection on to speed it up a bit. Hope that helps.

Yea, it's been checked and runs pretty much within 5 to 10 of the indicated temperature so I don't worry that's the problem. Yea, I think same temperature at 475F for shorter time might be the trick, perhaps 20 minutes flip 10 minutes and take it out

I dont' know the exact directions for cooking the zuni bird (only how to prepare it) but I usually throw my cast iron pan in whiel preheating the oven sot the pan gets nice and hot. I drizzle on some oil over the bird and pop it in breast side up at 450F. I then cook for about 20 minutes and flip the bird over until it's done... about another 20 minutes for a 3.5 lb bird.

So I'm using 40 minutes for a 3.5 bird and you're going for almost that same amount of time for a 2.5 bird (though you are using higher heat). Use a probe thermometer. Take it out a few degrees lower than you would like because it will have carryover heat and continue to cook otu of the oven.

I have not done one yet in my CI skillet, I like using a roasting pan, as the sides are low enough, that flipping is unnecessary, unless you enjoy a crispy back skin and eat that meat. We save it for stocks or soup. May have to try it that way next time......

Thanks for the time suggestions, saved the Zuni!! Hallelujah because I loved this chicken the first time, but then was quite disappointed the next go round. For anyone interested in relative times per weight, I roasted 475F 20 minutes, flip 10 minutes, flip 5 minutes. I probably could have skipped the second flip and actually cooked shorter as the breast came out at 145F and rose to 165F but was still moist.

I was just reading the Zuni chicken recipe this morning and contemplating trying it. Is it worth it? I've had good luck in the past with a Keller and a Martha Stewart recipe, but I keep hearing about the Zuni chicken and am intrigued.

My next question is that in the book the recipe is included with a bread salad that sounds pretty good. I've never made a bread salad. It sounds like it would be delicious but I'm wondering if it is as good as the chicken.

Worth it 100%! I had the same feeling and eventually just made it and was surprised at just how delicious the chicken turned out. I will admit that I think that's only true for a chicken fan, if not it's probably just another roast chicken which happens to have crispy skin. I also like that it's fast and easy.

I've never found it to be a problem. Mine usually takes less time than the recipe calls for but that's why I use the thermometer. To me spatchcocking is just an extra step but if it works better for you, that's all that matters.

Yeah Joan, no turning. I toast my skillet in the hot oven before the chicken goes on so it's searing hot when the chicken hits the pan. I roast it on the upper rack which helps to get that crackling skin.